Step 1

Place all the ingredients in a large bowl or in the bowl of a stand mixer. Mix until a consistent dough forms.

Step 2

Cover with cling wrap or a tight lid and let it stand overnight on the countertop, if warm, or in a cold oven with the light on.

Step 3

In the morning, punch down the dough and shape the dough into 12 equal-sized balls. Use flour on your palms to roll, if the dough feels sticky. Place the rolls 2 inches apart on a parchment-lined baking sheet.

Step 4

Sprinkle some flour on top of the rolls, cover with a kitchen towel, and set aside to rise for 2 hours.

Step 5

Preheat the oven to 425° F.

Step 6

When the rolls have risen, score the top of each roll using a sharp knife. Make the cut fast, to prevent the roll from deflating. Scoring gives the gases that form in the bread escape while baking and helps the rolls rise.

Step 7

Place the rolls in the hot oven and bake 25-28 minutes or until the rolls are a light golden-brown. Remove from the oven and continue cooling on a rack.